Think Like a Chef

The chef of the Gramercy Tavern has written a cookbook that strays from the expected formula of supplying restaurant recipes. Instead, he offers his theories of cooking, and in-depth explanations of not only how to roast and braise, but what these techniques do to the food. He tries, with a little less success, in my opinion, to explain the free-wheeling thinking that he employs to create menus while walking through the marketplace. The book's big triumph is that it makes you want to cook. Bored with your regular recipes?--this is the book to help you think in an innovative manner.

Trial by Fire

There are recipes, happily enough. I decided to try the crepes, a dish I love but have never attempted at home (the restaurant down the street does such a perfect job it has seemed unnecesary to learn). You need nothing more than a little time, a blender, and a few at-hand ingredients. Yum! Tasty, and great for savory fillings as well as strawberry jam (my pick).

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